Jazzing Up the Menu


With their distinctive combinations of specialty ingredients, French-inspired cooking techniques and sassy seasonings, Cajun and Creole cuisine have earned their place on dining-room menus far beyond their original bayou boundaries.

Cajun Shrimp Boil


Submitted by Tom Freimuth, Executive Chef, Ocean Trail Restaurant, Talking Stick Resort, Scottsdale, Ariz.

Club Oysters


Submitted by Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La.

All for One


The F&B team at The Club at Mediterra, with no fewer than four certified culinary professionals as well as a General Manager who was previously an Executive Chef, has come together for seamless and never-ending pursuit of a singular goal: providing great service and food for the membership.

Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018

Visit the Conference website to view 2017 conference materials and more.

Learn More